• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 400g salt fish bones, chopped into fairly big pieces, soaked in water for 30 to 60 minutes and drained well
  • 1 carrot, cut into wedges
  • 10 small dried soybean cakes (taupok), cut into halves
  • 150g longbeans
  • 4 eggplants, quartered
  • 100g cabbage cut into 2cm squares
  • (A) Pound these ingredients:
  • 8 shallots
  • 2 cloves garlic
  • 2.5cm ginger
  • (B):
  • 2 tbsp chilli paste
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp mustard seeds (biji sawi)
  • 3 stalks curry leaves (daun karupillay)
  • 2 cups general santan
  • 1/4 cup pati santan
  • Seasoning:
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp Maggi ikan bilis stock granules


  1. Heat enough oil in a kuali and deep fry salt fish bones. Drain and leave aside. Remove oil, leaving three tablespoons in the kuali. Throw in mustard seeds. Add curry leaves and (A).
  2. When mustard seeds pop, stir in (B). Stir fry till fragrant. Add eggplants and one cup general santan. Stir occasionally till it boils.
  3. Add in rest of vegetables, taupok and salt fish bones. Add the rest of the general santan and let it simmer. Blend in seasoning and pati santan. Bring to a quick boil, then turn off the flame.
  4. Serve hot with rice.
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